Follow these steps for perfect results
Fresh cherries
stoned and halved
Amaretti di Saronno
Arrowroot
Water
Soya yogurt
Amaretto biscuits
crushed
Fresh cherries
to decorate
Preheat the oven to 200°C (400°F, Gas Mark 6).
Halve and pit the fresh cherries.
Mix the halved cherries with Amaretti di Saronno in an ovenproof dish.
Cover the dish with a lid or foil.
Cook in the preheated oven for 20 minutes.
Remove the dish from the oven and drain the cherry juice into a separate pan.
In the pan, stir in the arrowroot, blended with water, to thicken the juice.
Cook until the sauce thickens slightly.
Remove from heat and allow the compote to cool slightly.
Puree half of the cherry compote.
Blend the pureed cherry compote with the soya yogurt.
Crush the Amaretto biscuits.
Divide the crushed Amaretto biscuits between 6 tall stemmed glasses.
Layer the glasses alternately with the cherry compote and the yogurt mixture.
Garnish each glass with fresh cherries to decorate.
Serve chilled or at room temperature.
Expert advice for the best results
For a richer flavor, add a splash of Amaretto liqueur directly to the yogurt mixture.
Use other stone fruits like peaches or plums in place of cherries.
Everything you need to know before you start
10 minutes
Can be made a day ahead and chilled.
Garnish with a sprig of mint for added freshness.
Serve chilled as a dessert or light snack.
Pairs well with a biscotti on the side.
Complements the sweetness and fruitiness.
Discover the story behind this recipe
Amaretto is a classic Italian flavor.
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